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Crisp skinned snapper with East-West chilli sauce


  • To make the marinade, whisk the peanut (or vegie) oil with the soy, Mirin, 4-5 finely chopped spring onions, 2 heaped tspn grated ginger and a little ground pepper in a large bowl. Then add the fish, toss well and set aside for 20-30 mins.
  • Mix together 5 very finely chopped spring onions with the chillies, garlic, remaining ginger and the coriander until well combined.
  • Then heat the sesame oil in a heavy-bottomed pan and fry the above mixture for a few minutes, continually stirring.
  • Add the stock with a little of the marinade. Stir well and gently cook for about 10-15 mins until quite thick, adding more marinade or stock to taste.
  • Cook the fish in a pan, skin side down first.
  • Place the fish on individual plates, spoon a good dollop of the sauce on the side and serve with your favourite steamed green vegies.
  • nb.  The spring onions, chillies, garlic, ginger and coriander could be whizzed up in the processor.


  • 120 ml peanut (or vegetable) oil
  • 80 ml low salt soy sauce
  • 80 ml Mirin (Japanese rice wine)
  • 9-10 spring (green) onions
  • 4 heaped tspn grated fresh ginger
  • freshly ground pepper
  • 4 x 180 gm snapper steaks (or any other firm fish), skin on, scaled
  • 4 long red chillies, very finely sliced
  • 2 garlic cloves, crushed
  • 3 tbsp chopped fresh coriander
  • 100 ml sesame oil
  • 200 ml fish stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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